Who could resist an autumn dish like so? These Pork Chops with Apples and Onions are the epitome of fall. You get perfectly seared pork chops topped with the most delicious cinnamon and allspice seasoned cider pan sauce, and it’s served with tender, butter sautéed apples and red onions. Yes, yes, and yes!
I’ll be honest, pork chops haven’t always been my first choice of protein for dinner. But these pork chops change everything!
They are perfectly seared, perfectly spiced and seasoned and I just can’t get enough of the fresh apple and red onion addition.
Oh and that pan sauce! Let’s talk about that for a second because it is a key highlight of this dish.
It’s made with chicken broth for depth, apple cider for sweetness (and because it’s the perfect pairing to pork), then dijon mustard for zip, and those fresh herbs and autumn spices for flavor.
You know those spices that I can’t help but add to everything lately, even my main dish like so.
Slice the apples thin, yes even thinner than I did if you like them really tender. And add a little cornstarch if you like a thicker sauce.
Then pair it with some roasted butternut squash to keep that fall theme going! And why not, it’s in season right now and it’s seriously delicious!
Pork Chops with Apples and Onions
Perfectly pan seared pork chops topped with a cider-cinnamon pan sauce and served with those tender, butter sautéed apples and onions. A perfect fall dish!
- 4 (5 oz.) 3/4-inch thick boneless pork chops
- 1/2 cup low-sodium chicken broth*
- 1/2 cup apple cider
- 1 1/2 tsp dijon mustard
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
- 2 Tbsp butter
- 2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.), thinly sliced
- 1 small red onion, thinly sliced
- 1 1/2 tsp minced fresh sage
- 1 1/2 tsp minced fresh rosemary
Preferably let pork chops rest at room temperature 10 minutes while preparing ingredients.
In a liquid measuring cup or bowl whisk together broth, apple cider, mustard, cinnamon and allspice. Set aside.
Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper (about 3/4 tsp salt and 1/2 tsp pepper total).
Once oil is shimmering add pork chops. Sear until browned on bottom, about 4 - 5 minutes then flip and continue to cook, until center registers 145 degrees, about 4 - 5 minutes longer.
Transfer pork chops to a plate and cover with foil to keep warm. Melt butter in same skillet over medium heat.
Add in apples, onions, sage and rosemary and saute until tender, about 4 minutes. Pour in broth mixture and season with a little salt as desired.
Let simmer until reduced by about half, stirring occasionally, about 2 - 3 minutes. Return pork chops to pan and spoon mixture over chops. Serve warm.
*For a slightly thicker sauce if desired, you can whisk 1 tsp cornstarch in with the broth before adding to skillet. Stir frequently.
Recipe source: inspired by Cooking Light